In this easy macaroni and cheese recipe, the sauce ingredients are added to the cooked pasta to melt and bubble through. It makes a big enough batch for several school lunches — and keeps well in the fridge for a few days. Boost protein and fibre by using whole grain or legume-fortified pasta.
Ingredients
1 lb (454 g) rotini, macaroni, shells or other small pasta
4 cups (1 L) grated old cheddar cheese (or Gouda, or a combination)
3 tbsp (45 ml) all-purpose flour
2 1/2 cups (625 ml) milk
salt and pepper
Directions
In a large pot of boiling water, cook the pasta according to the package directions, or until al dente. While it cooks, toss the grated cheese with the flour in a bowl.
When the pasta is cooked, drain it well and return it to the pot. Add the flour/cheese mixture, milk, salt and pepper and stir over medium heat for a few minutes, until it bubbles and thickens into a sauce. Send to school or work in a wide insulated or microwave-safe plastic container.
Store leftovers in the fridge.
Serves 8.
Per serving
215 calories, 10.6 g fat (4 g saturated fat, 4.8 g monounsaturated fat, 1.8 g polyunsaturated fat), 50 mg cholesterol, 19.6 g carbohydrate, 9 g protein, 0.5 g fibre.
Originally published in ParentsCanada magazine, September 2015.
